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Spring Rolls:
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Finely shred your carrot and cabbage after cleaning them (I used a mandoline to make sure they were even and unbruised fine shreds).
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Trim and finely slice your green onions.
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Have a dish with about 2 tablespoons of water to wet your fingertips with to assemble your spring rolls.
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First separate the won ton wrappers in half, then separate them individually so they are all pulled apart before you start your assembly line (this will save you a lot of frustration).
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Place your won ton wrapper pointy side up and place a couple of shreds of carrots and cabbage and sprinkle on a few green onions.
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Wet the outer edges with water and your fingers then fold burrito style, left and right sides in first, then the bottom point up and roll.
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Once you have all your spring rolls rolled, you can start the dipping sauce.
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Combine the soy sauce, vinegar, sesame oil, sugar, ground star anise, and give them a good stir.
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Pour into individual dipping saucers.
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You can garnish this with a cilantro leaf or green onions sliced on the bias.
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Cook your spring rolls: pour oil into a small pan and let the oil get to about 350 degrees.
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Place the spring rolls in only 3-4 at a time, and cook for about a minute on each side.
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Serve immediately with prepared dipping sauce.
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Enjoy!
